Go Back

High Protein Greek Chicken Rice Bowls - Fresh, Filling, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Marinade: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Bowls: 3 cups cooked rice (white, brown, or basmati)
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved (optional)
  • 1/2 cup crumbled feta
  • 1/4 cup fresh parsley or dill, chopped
  • Lemon wedges, for serving
  • For the Greek Yogurt Sauce: 1 cup plain nonfat or 2% Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely grated
  • 2 tablespoons finely chopped fresh dill (or 1 teaspoon dried)
  • 1/4 teaspoon kosher salt, plus more to taste
  • Black pepper, to taste

Method
 

  1. Prep the chicken: Pat the chicken dry and cut into large bite-size pieces or keep whole if grilling. This helps it cook evenly and stay juicy.
  2. Make the marinade: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, salt, and pepper. Add the chicken and toss to coat well.
  3. Marinate: Cover and chill for at least 30 minutes, or up to 8 hours. The longer it rests, the better the flavor.
  4. Cook the rice: While the chicken marinates, cook your rice according to package directions. Fluff and keep warm.
  5. Mix the yogurt sauce: Stir together Greek yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper. Taste and adjust seasoning. Chill until serving.
  6. Chop the veggies: Dice cucumber, halve tomatoes, slice red onion, and chop herbs. Set aside.
  7. Cook the chicken: Stovetop: Heat a large skillet over medium-high. Add a drizzle of olive oil. Cook chicken 4–6 minutes per side (thighs may take longer) until browned and cooked through (internal temp 165°F/74°C).
  8. Grill: Preheat to medium-high. Oil grates. Grill 5–6 minutes per side until cooked through.
  9. Air fryer: 400°F (205°C) for 10–14 minutes, shaking or flipping halfway.
  10. Rest and slice: Let chicken rest 5 minutes. Slice or cube into bite-size pieces.
  11. Assemble the bowls: Add a bed of rice to each bowl. Top with chicken, cucumber, tomatoes, red onion, olives, and feta. Spoon over the yogurt sauce. Finish with fresh herbs and a squeeze of lemon.
  12. Season to taste: Add a pinch of salt and pepper or extra oregano if needed. Serve warm.